Black Squid Ink Risotto with Ghostly Parmesan Crisps
A striking jet-black risotto infused with squid ink and seafood stock, topped with whimsical parmesan crisps shaped like little ghosts. Creamy, savory, and eerie, this dish is both a feast for the...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at greateasyrecipe.com.
Cooking tools:
- Microplane
- Pepper mill
- Baking sheet
- Parchment paper
- Cooling rack
- Saucepan
- Saute pan
- Ladle
- Wooden spoon
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Grater
- Oven
- Stove
- Spoon
- Mixing bowl
- Serving platter
Ingredients
- 2 tbsp olive oil
- 1 small onion or shallot, finely diced
- 2 cloves garlic, minced
- 1 ½ cups Arborio rice (or Carnaroli for extra creaminess)
- ½ cup dry white wine
- 4 cups seafood stock (warm, kept in a saucepan)
- 2 sachets (about 2–3 tsp) squid ink (from fishmonger or specialty store)
- 2 tbsp unsalted butter
- ½ cup freshly grated Parmesan cheese
- Zest of ½ lemon
- Salt & black pepper, to taste
- 1 cup finely grated Parmesan cheese
- Black sesame seeds or black peppercorns (for eyes)
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